NZQA registered unit standard
29105 version 1
Page 1 of 3
Title
Demonstrate knowledge of and apply productivity improvement
principles in a commercial bakery
Level
4
Purpose
Credits
8
This unit standard is for people working in a commercial bakery
as a baking tradesperson.
People credited with this unit standard are able to; demonstrate
knowledge of productivity improvement principles, and apply
productivity improvement principles in a commercial bakery.
Classification
Food and Related Products Processing > Baking
Available grade
Achieved
Explanatory notes
1
References
Enactments and codes relevant to this unit standard include but are not limited to the:
Food Act 1981 and the Food Acct 2014; Health and Safety in Employment Act 1992,
which will be replaced by the Health and Safety at Work Act 2015 when it becomes
effective on 4 April 2016; Resource Management Act 1991; Food (Safety)
Regulations 2002; Food Hygiene Regulations 1974; and the Australia New Zealand
Food Standards Code, available at http://www.foodstandards.govt.nz/.
2
Definitions
Commercial bakery means a craft, plant, or in-store/franchise bakery.
Productivity improvement principles refer to the accepted principles and processes
used in the food production industry to reduce waste whilst maintaining product
quality and product specifications. The principles embody a structured process that
continually evaluates tasks and processes with the aim of identifying and reducing
waste and/or improving operator safety and value for the customer. The aim is to
make changes that may include but are not limited to – improved operator safety and
health, more efficient use of operator time and effort, more effective use of plant and
equipment, improved housekeeping, more effective layout of the workplace,
reduction in damaged or substandard product, reduction in production costs,
reduction in waste of raw material, reduction in handling.
Workplace procedures refer to procedures used by the organisation carrying out the
work and applicable to the tasks being carried out, such as recipes, production
specifications, standard operating procedures, site safety procedures, equipment
operating procedures, codes of practice, quality assurance procedures,
housekeeping standards, and procedures to comply with legislative and local body
requirements.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
3
29105 version 1
Page 2 of 3
Assessment information
This unit standard must be assessed against in a commercial bakery.
Evidence generated during assessment against this standard must meet applicable
workplace procedures.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of productivity improvement principles and their application in a
commercial bakery.
Evidence requirements
1.1
Productivity improvement principles are described as they relate to production
processes in a commercial bakery.
1.2
Tasks within the baking process are described in terms of their contribution to
the production process and end product.
1.3
Productivity improvement principles are explained in terms of task and/or
process analysis, identifying opportunities for improvement, and problem
solving.
Outcome 2
Apply productivity improvement principles in a commercial bakery.
Range
two occasions.
Evidence requirements
2.1
Tasks and processes related to the production of a bakery product are analysed
in terms of the effective use of resources.
Range
resources may include but are not limited to – time, effort,
equipment, materials, ingredients, work area.
2.2
Opportunities to reduce waste and/or improve efficiencies in the production
processes are identified.
2.3
Process and procedural changes to improve efficiency are developed, trailed,
and evaluated.
Planned review date
Competenz
SSB Code 101571
31 December 2021
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
29105 version 1
Page 3 of 3
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
17 March 2016
N/A
Consent and Moderation Requirements (CMR) reference
0013
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA,
before they can report credits from assessment against unit standards or deliver courses
of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMR). The
CMR also includes useful information about special requirements for organisations wishing
to develop education and training programmes, such as minimum qualifications for tutors
and assessors, and special resource requirements.
Comments on this unit standard
Please contact Competenz at qualifications@competenz.org.nz if you wish to suggest
changes to the content of this unit standard.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016